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Greek Chicken and Potatoes

 

 

 

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Greek Chicken and Potatoes
Bon Appetit Archives

a 3 1/2-pound-chicken, quartered
6 russet potatoes (about 3 1/4 pounds), peeled, quartered lengthwise
4 large garlic cloves, halved
3/4 cup chicken broth
3/4 cup olive oil
2/3 cup fresh lemon juice
2 teaspoons dried oregano

Preheat oven to 375 degrees F. Arrange chicken, potatoes, and garlic in large roasting pan. Season with salt and pepper. Pour broth over. Whisk olive oil, lemon juice and oregano to combine. Pour evenly over chicken and potatoes. Bake until chicken is cooked through and golden brown and potatoes are tender, basting occasionally with pan juices, about 1 hour 15 minutes.
Serves 4.
 

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